Irem Clubhouse is a shrine to food

The patio outside the Irem Clubhouse in Dallas Township provides patrons with a place to take in an outdoor meal during the summer.

Relaxing in the summer breeze on the patio, tasting top-notch American cuisine in the dining room, chatting over a few beers in the pub — it’s all done at the Irem Clubhouse in Dallas Township.
The Irem Clubhouse, on the grounds of the country club’s golf course, is open to the public in all three dining venues. It opened about five years ago to replace the old Clubhouse, and welcomes diners with a reasonably priced, quality menu and drink choices, said Sara Rowlands, assistant dining and beverage manager.
Executive chef Dale Lewis said the menu changes twice a year, and the club offers daily features. Some of the best-sellers are its seafood dishes, like the cedar plank salmon or lump crab cakes.
The restaurant serves a lot of regular customers, he said, so it takes their tastes and opinions into consideration when crafting the menu. Choices range from pasta dishes to steaks to classic chicken and veal preparations (piccata, marsala, francese and more).
On the lunch menu, patrons can build their own sandwich or burger, or choose from a classic menu. The Kentucky hot brown sandwich has pleased diners — the Southern open-faced favorite comes with layered turkey, Mornay sauce, crispy bacon and tomato.
Rowlands loves Lewis’ signature sandwich, the emerald chicken panini. It’s marinated grilled chicken, roasted red peppers, spinach, pesto and fresh mozzarella cheese, Lewis said.
“It’s phenomenal. It was the first sandwich I tried here and I never looked back,” Rowlands said.
In addition to the regular dining options, the Clubhouse staff puts together weekly events and specials. It starts with “Soup and Salad” during Wednesday lunch.
“It’s been a big hit,” Rowlands said.
Lewis makes all the soups from scratch, like cauliflower cheddar ale, beef barley or red pepper bisque. Joy Hubshman, Irem Clubhouse marketing director, said she always looks forward to the mushroom wild rice.
On Wednesdays, it’s time to “Party on the Patio” from 6 to 9 p.m. with live music and grill specials. The chefs set up the grill right on the patio, Rowlands said.
“A cook comes out and cooks the dinner special right here,” she said.
On Thursdays, the Clubhouse celebrates the best of Mexican cuisine with dishes like fajitas or taco platters. In the late fall, they switch it up to an Italian night with wine pairings, Rowlands said.
On Fridays, they do a fish fry, Lewis said.
“That’s one of our staples,” he said.
On Sundays, they serve brunch from 9 a.m. to 2 p.m., and there’s usually a limited bar menu available until 4 p.m. those days, Hubshman said. The restaurant staff makes it fun with a theme — like including a Fourth of July berry-and-whipped-cream treat on June 29.
From Wednesdays to Saturdays, dinner diners can take advantage of the early bird special — smaller portions for a lower price.
The Clubhouse has also hosted occasional wine and beer tastings. They recently added a high-end complement to their liquor selection, Rowlands said, with selections like Crown Royal Reserve or Crystal Head Vodka.
“We do have a very varied selection,” she said.
Throughout the year, they also try to hold seasonal events, like a clambake this past month, and possibly a pig roast later this summer, Rowlands said.
In the late summer, Lewis will bring back his popular cooking demonstrations. He shows attendees how to prepare a three-course meal, and they get to try to food and take the recipes home.
Reservations are not necessary at the Irem Clubhouse but are recommended, especially during dinner and special event nights, Rowlands said.
In addition to the restaurant, pub and patio, the Clubhouse holds a ballroom available for weddings and other events.

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